Blogging about what I'm cooking. Not as much deep-fried stuff anymore, but hey, it's a catchy name.

November 2014

After very successful experiments with chicken adobo and sinigang, I was definitely interested in trying more Filipino food. Luckily for me, my friend Tanya posted pictures of the lugaw she made, and I immediately asked for the recipe. And then, for some reason, I waited several weeks to make it. It was absolutely worth the wait. It's another one of those, "These ingredients seem so simple, how good can this be?" kind of dishes, but the answer is: really good. I hope you enjoy it as much as we do!

LugawIngredients:

5 Garlic cloves, crushed and chopped

1 medium onion, cut in strips

4-5" piece of ginger, chopped

2 chicken breasts, cut in chunks

1 teaspoon freshly ground pepper

4 cups water or chicken stock

½ cup rice, washed

1 cup sticky rice, washed

2 Tablespoons cooking oil

1 Tablespoon fish sauce

1 Whole lemon

2 stalks green onions, chopped

Hard boiled eggs

Fried garlic

Directions:

In a large pot, heat oil over medium-high heat until shimmering.

Add onions and ginger and cook, stirring frequently, until onions are transluscent.

Add garlic and stir. Cook for one more minute.

Set aside and cook chicken in same pot. Once chicken is fully cooked, add onion/garlic/ginger mix back in.